Spider Deviled Eggs
- 12 eggs
- 1/3 cup (3 fl. oz./80 ml) mayonnaise
- 1 tsp. Dijon mustard
- 2 Tbs. minced shallots
- 2 tsp. finely chopped capers
- Kosher salt and freshly ground pepper, to taste
- 36 pitted black olives, cut in half lengthwise
Place the eggs in a large saucepan and add water to cover. Bring to a boil over medium-high heat, then reduce the heat to low, cover and cook for 20 minutes. Transfer the eggs to a bowl of ice water and let stand until cool enough to handle, about 10 minutes. Peel the eggs and cut each egg in half lengthwise.
Scoop the egg yolks into a bowl. Add the mayonnaise, mustard, shallots and capers and stir until well combined. Season with salt and pepper. Transfer the yolk mixture to a piping bag fitted with a large round tip or to a resealable plastic bag with a corner cut off.
Place the egg white halves, cut side up, on a platter and pipe the yolk mixture into the whites. Place 1 olive half, cut side down, in the center of each deviled egg to create the body of the spider. Cut each of the remaining 48 olive halves lengthwise into 4 pieces. Arrange 4 olive pieces on each side of the olive halves to create the spider legs. Makes 24 deviled eggs.